Catering style Paneer Curry Recipe

Catering style Paneer Curry is an irresistible dish that features succulent cubes of paneer simmered in a luscious and flavorful gravy. It is perfect for special occasions, gatherings, parties, or any time you want to treat yourself or your family to something truly delightful.

In any wedding function, Shaadi ka Khana is the main focus. Paneer is one of the most crowd-pleasing foods in any function or party. It is loved by loved by vegetarians and non-vegetarians alike.

Paneer Curry is a popular dish made on almost every special occasion with so many variations. It has a rich creamy texture that simply is a treat to the eyes and a feast for the appetite. My son is a huge fan of paneer and it is always a savior in any function or party.

After having paneer curry at various functions, it was quite an intimidating dish to make at home. But with multiple trials and errors, using different ingredients and cooking techniques, I can now replicate the dish at home.

catering style paneer curry

About Catering style Paneer Curry Recipe

Tender pieces of paneer simmered in an aromatic and flavorful onion-tomato-nuts-based gravy. The gravy is the star of this dish. With the ingredients, I infused all the flavors in the gravy and achieved that rich, lustrous sauce.

What makes it unique is the way it’s cooked with lots of ground spices like cumin, coriander, turmeric, red chili, kitchen king masala, and garam masala, which give it a rich and aromatic flavor.

To create the signature catering-style gravy, professionals use additional ingredients such as coconut, cashews, melon seeds, peanuts, cream, or yogurt to impart a velvety smoothness and richness.

Next, the paneer cubes are simmered in the luxurious gravy. A few caterers go the extra mile and deep fry the paneer cubes until they achieve a golden brown exterior while soft and creamy inside.

I do not prefer to use any food colors while making restaurant, dhaba, or function-style gravy dishes. This visually appealing dish got its vibrant color from a mix of rich Kashmiri chili powder and Everest thikhalal.

The curry had a deeper red color till I added the thickening paste and after that, the color becomes a bit light but still a very nice bright color.

If you have a party or a get-together planned, you can make the base gravy a day ahead. On the day of serving, reheat the gravy and add paneer cubes.

This recipe helps you make one of the best catering style paneer curry at home with minimum effort. If you don’t mind a creamier sauce, add heavy cream at the end.

Reasons to try

Authentic recipe.

Easy to prepare at home.

Rich and creamy gravy.

Incredibly scrumptious.

Perfect for weekend meals, parties, get-together.

A good option for special occasions.

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Pro Tips

1. Paneer: Use fresh paneer. It is soft, moist, creamy, and has a delicate milky flavor. Avoid old stock, it has a slightly sour or acidic taste.

2. Cook well at each stage: The ingredients have a raw flavor. It is crucial to cook them well to remove the raw flavor and infuse the flavors evenly throughout the gravy.

3. Creamy texture: I have not used cream in this recipe. To achieve a creamy texture without using heavy cream, blend cashews or paneer cubes with water to make a smooth paste. This paste develops a luxurious and creamy consistency.

4. Do not skip the ingredients: Being a part of the catering menu, the dish uses all rich ingredients. So, do not skip them for authentic taste.

5. Do not overcook the paneer: After adding paneer cubes, simmer them in the gravy for 5 minutes. Overcooking the paneer cubes will make them hard.

Ingredients

Paneer: In this recipe, I have used store-bought paneer. You can use homemade or store-bought.

Oil: I have used vegetable oil in this recipe. Any neutral-flavored oil works well.

White paste: The paste is made with a combination of cashews, dry coconut, and paneer cubes. This paste acts as a thickening agent and adds a creamy and rich texture to the curry.

Paneer paste helps in smoother and silkier gravy.

Onion, Tomato, and Ginger-garlic paste: The trio forms the base of this curry. For this curry, we will grind the tomatoes to a fine puree that helps in a silky gravy.

I have used fresh tomatoes but you can use canned ones or store-bought tomato puree if they are easily available to you.

Spices: cumin, turmeric powder, red chili powder, coriander powder, kitchen king masala, garam masala, and kasuri methi.

Do not miss the kitchen king masala and kasuri methi, they add a special flavor and aroma in the curry.

Milk and water: Milk adds richness and creaminess to the gravy. The mild sweetness of the milk also help balance the flavors.

Seasoning: salt.

Garnishing: coriander leaves.

How to make Catering style Paneer Curry (step-by-step)

Step 1: Soaking the Paneer

1. Heat enough water in a bowl and let it come to a boil. Add 200-250 grams paneer cubes and keep it aside for 10-15 minutes.

step 1

2. Heat 1/4 cup oil in a pan or kadai over medium flame. Once the oil is hot, add cumin and bay leaves. Saute until they crackle.

Add 2 onions finely chopped and saute until they turn light brown color.

Note: stir at regular intervals for even cooking.

step 2

3. Add 1/2 tbsp ginger garlic paste and saute until the raw smell goes away.

step 3

4. Turn the flame to low and add the spices listed below. Saute for a few seconds.

1/4 tsp turmeric powder
1/2 tsp kashmiri red chili powder
1 tsp red chili powder
1 tsp coriander powder
1/4 tsp cumin powder
1/2 tsp kitchen king masala
1/4 tsp garam masala powder
salt to taste
1/2 tbsp kasuri methi

step 4

5. Add 2-3 tbsp water and give a good mix. Continue to cook until oil separates at the sides of the pan.

Note: adding water will stop onions from cooking further and prevent ground spices from burning.

step 5

step 6

6. Add 4 tomatoes (ground to puree). Saute over medium flame until moisture reduces and oil separates.

Note: It is important to saute the puree well. As the tomato puree is raw, sauteing well helps get rid of raw flavor.

step 7

step 8

7. Make the white paste. Grind 3 tbsp dry coconut, 5-6 whole cashews, and 3-4 paneer cubes to a smooth paste by adding little water.

step 16

8. Add the white paste and give a good mix.

step 9

9. Saute again well until the moisture evaporates completely.

step 10

10. Add 1/2 cup milk and 1/2 cup of water. Mix it well.

step 11

11. Continue to cook until the gravy thickens and oil floats on the top.

Taste test and add seasoning and spice, if needed.

step 15

12. Add the paneer cubes and mix well.

step 12

13. Simmer the curry on low flame for 5 minutes.

step 13

14. Turn off the flame and add green chilies and coriander leaves. Give a final mix.

Catering style Paneer Curry is ready. Serve hot or warm with choice of flatbread or rice.

step 14

Serving Suggestions

This rich and creamy paneer masala curry pairs well with a variety of accompaniments:

1. Indian flatbreads: roti, phulka, plain paratha, tandoori roti, naan (butter or flavored), rumali roti, etc.

2. Plain or Flavored rice: plain basmati rice, jeera rice, bagara rice, veg pulao, etc.

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Storage Suggestions

If you have leftovers, transfer them to an airtight container. Refrigerate and consume within 2-3 days.

Before serving, reheat the curry. You can reheat in a microwave or a pan over the stovetop. If the sauce has thickened, add a little water while reheating.

I will not suggest you freeze the curry as it will alter the taste and texture.

Variations

This recipe is pretty versatile. You can make it mixed veg, by adding vegetables of your choice. Simply boil or deep fry the veggies and add them to the base gravy.

Add 1tsp chat masala or 1tbsp of tomato sauce/ketchup for a chatpata taste.

Chole Paneer: Soak chickpeas for 6-8 hours or overnight. Pressure cook them until they are tender. Add them along with paneer cubes. You can also use canned chickpeas.

More Related Recipes

Paneer Butter Masala

Matar Paneer

Shahi Paneer

Paneer Masala

Palak Paneer

If you’ve tried this Authentic Catering style Paneer Curry Recipe, then don’t forget to rate the recipe and leave a comment below! Feedback and suggestions are highly appreciated. Also, please share the recipes with your friends and family members.

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Recipe Card

paneer curry

Catering style Paneer Curry

Author: d6e3f09ae55fe2878b2b1a4c03ff9647?s=30&d=mm&r=gSantosh Allada
Catering style paneer curry is a delicious dish made with soft paneer cheese cooked in a flavorful gravy. It's a favorite among many because of its rich taste and creamy texture. Catering style paneer curry is perfect for parties, gatherings, or even just a cozy meal at home. It pairs well with rice, naan, or roti, making it a versatile and satisfying dish loved by all.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course, Side Dish
Cuisine Indian
Servings 4 people

Ingredients
  

  • 250 grams Paneer
  • 1/4 cup Oil
  • 2 numbers Bay leaves
  • 2-3 numbers Cloves
  • 2 numbers Green Cardamom
  • 1 inch Cinnamon stick
  • 1/2 tsp Cumin (jeera)
  • 2 large Onions (finely chopped)
  • 3 tbsp Water (to deglaze)
  • 1/2 tbsp Ginger garlic paste
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Kashmiri red chili powder
  • 1 tsp Red chilly powder
  • 1 tsp Coriander powder
  • 1/4 tsp Cumin powder (optional)
  • 1/2 tbsp Dried Fenugreek leaves (Kasuri methi)
  • 1/2 tsp Kitchen king masala powder
  • 1/4 tsp Garam masala powder
  • 4 medium Tomatoes (grind to a smooth puree)
  • 1/2 cup Milk
  • 1/2 cup Water
  • 2-3 tbsp Coriander leaves (roughly chopped)
  • 1-2 numbers Green chilies

Paste

  • 3 tbsp Dry Coconut (grated or thinly sliced)
  • 5-6 whole Cashews
  • 3-4 numbers Paneer (cubes)

Instructions
 

Soaking the Paneer

  • Heat enough water in a bowl and let it come to a boil. Add paneer cubes and keep it aside for 10-15 minutes.

Make the Base Gravy

  • Heat oil in a pan or kadai over medium flame. Once the oil is hot, add cumin and bay leaves. Saute until they crackle.
  • Add finely chopped onions and saute until they turn light brown color.
  • Add ginger garlic paste and saute until the raw smell goes away.
  • Turn the flame to low and add the spices – turmeric powder, kashmiri red chili powder, red chili powder, coriander powder, cumin powder, kitchen king masala, garam masala powder, salt to taste, and kasuri methi. Saute for a few seconds.
  • Add little water and give a good mix. Continue to cook until oil separates at the sides of the pan.
  • Add tomato puree. Saute over medium flame until moisture reduces and oil separates.
  • Grind dry coconut, cashews, and paneer cubes to a smooth paste by adding little water. Add the white paste and give a good mix.
  • Saute again well until the moisture evaporates completely.
  • Add milk and water. Mix it well.
  • Continue to cook until the gravy thickens and oil floats on the top. Taste test and add seasoning and spice, if needed.
  • Add the paneer cubes and mix well.
  • Simmer the curry on low flame for 5 minutes.
  • Turn off the flame and add green chilies and coriander leaves. Give a final mix.
  • Catering style Paneer Curry is ready. Serve hot or warm with choice of flatbread or rice.

Notes

If making the curry for a crowd, you can easily double or triple the recipe as per your requirements.
Use good quality and fresh paneer. In India, you also get Malai Paneer easily which is super soft. 
If you are using store-bought paneer, because of refrigeration or freezing it can be hard sometimes. Soak it in a bowl of hot water for 10 to 15 minutes or until it turns soft.

FAQs

Is it necessary to fry paneer before cooking?

It is not necessary. But if your paneer is super soft and falls apart when added to gravy, then fry the paneer cubes. The crispy crust helps paneer retain its shape.

How to make paneer soft without frying?

Always soak the paneer cubes in hot water before adding to the gravy. The soaking time will depend on the hardness of the paneer. If the paneer was refrigerated or kept in the freezer, soaking time can vary from 15 to 30 minutes. Also, do not simmer the paneer cubes in any gravy for a long time.

How to thicken paneer curry?

To thicken the curry add a thickening paste. The options are coconut, cashews, melon seeds, peanuts, cream, or yogurt to impart a velvety smoothness and richness.



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